Prep Time:  25 minutes        |        Cook Time:  20 minutes        |        Serves:  4        

Ingredients

• 300g trimmed cauliflower
• 130g New Season tinned chickpeas, drained (about half a tin)
• 1 brown onion, finely chopped
• 1 tsp Stonemill ground garlic
• 1 tsp Stonemill curry powder
• ½ tsp Stonemill ground turmeric
• ½ tsp Stonemill chilli powder
• Salt and black pepper, to season
• 2 Lodge Farms free range eggs, beaten
• 100g White Mill plain flour
• 150ml Lyttos Greek yogurt
• 1 small Lebanese cucumber, deseeded and grated
• 1 tbsp lemon juice
• 1 tsp White Mill baking powder
• Large handful of mint leaves, finely chopped.
• Extra mint leaves to garnish (torn or cut into strips if large)
• Pure Vita vegetable oil for pan-frying
• Lemon wedges, to serve

Method

1. Make the raita (yogurt dressing) first. Mix the yogurt with the cucumber, mint and lemon juice. Season well and set aside, or place in fridge, until needed.
2. For the hash browns, grate the cauliflower so it resembles rice. Place into a large mixing bowl. Pat dry the chickpeas and roughly chop them. Add them to the cauliflower with the onion, garlic, curry powder, turmeric and chilli then stir well.
3. Mix in the eggs, flour and baking powder. Season well and mix until batter is evenly combined.
4. Heat oil in a large frying pan over a medium-high heat. Add large spoonfuls of the batter (just under ¼ cup) into the pan and fry for 3 minutes on each side or unti browned and cooked through. Drain on kitchen paper to remove excess oil.
5. Place on a platter and serve with the raita, mint leaves and lemon wedges.

Tip:  The fastest way to grate cauliflower is using a food processor with a grater attachment. Box grater will work fine also but will take more time.

Optional:  Don’t worry if you don’t have all the spices, you can use any combination of these.